Ha-Ve Harvey Cheese
|Address||11442 South Western Highway, WOKALUP, WA, 6221, Australia|
|Phone||08 9729 3949|
|Mobile||0437 052 742|
|Fax||08 9729 3999|
We are family owned and operated, we specialise in making cheese to time-honoured methods using only the freshest, creamiest milk.
Harvey Cheese is delicious due to its clean, fresh creamy flavour, soft, moist texture and low salt content.
What sets our gourmet cheese apart from others is the love and care with which we handcraft every batch of cheese...and its this approach that has seen Harvey Cheese become the best in the region.
CHEESE MAKING CLASSES.
I can come to you if you have a group of 8 or more to teach cheesemaking at suitable venue ie home or hall.
How Cheese is Made
The basis of cheesemaking is to preserve the milk by three possible methods; firstly, fermentation or souring by the use of lactic acid bacteria, secondly by dehydration or water removal from the milk in the form of whey,and finally by the addition of salt to the cheese. The milk is converted from liquid to solid either by use of an enzyme (chymosin) or by acidification and rennet. In the case of a hard cheeses it is rennet that is used and for many soft cheeses acidification or a combination of acidification and rennet. The solid substance that forms from coagulation process is know as curd. The cheesemaking process then proceeds by cutting or breaking the curds into smaller pieces. A watery substance known as whey is expelled from the curd, thereby concentrating the curd into cheese.
All cheese are made on premises
From soft (camembert) to Hard (romano)
Free cheese tastings
|Monday||9:00 am - 5:00 pm|
|Tuesday||9:00 am - 5:00 pm|
|Wednesday||9:00 am - 5:00 pm|
|Thursday||9:00 am - 5:00 pm|
|Friday||9:00 am - 5:00 pm|
|Saturday||9:00 am - 5:00 pm|
|Sunday||9:00 am - 5:00 pm|
|Public Holidays||9:30 am - 5:00 pm|
|All times are local to the business|
Shipping & Payments
In Store (Cash Or EFTPOS)